Roast Rack of Lamb with Madeira-Peppercorn Reduction

Begin the meal with a salad of endive, pear and watercress with a blue cheese vinaigrette. The lamb is wonderful with the onion-potato gratin
and boiled haricots verts; Côte-Rôtie is the right wine. A French apple tart from the bakery topped with some sweetened créme fraîche makes a nice ending.